In-vitro evaluation of aqueous and alcoholic extracts of spices for antifungal properties

Abstract

In vitro efficacy of extracts of asafoetida, black cumin, black pepper, cinnamon, clove, corriander, cumin, garlic, ginger and tamarind were studied against 2 fungi. All the aqueous extracts and 80% of the alcoholic extracts showed inhibitory activity against Aspergillus flavus, whereas only 10% aqueous extract and 70% alcoholic extracts inhibited Candida albicans. Minimum inhibitory concentration (MIC) values (mg/ml) of aqueous and alcoholic extracts were in the range of 3.975 to 62.500 and 0.975 to 62.500, respectively. MIC values of antifungal drugs that were taken for comparative study were in the range of 0.313 to 0.625. The extracts showed higher MIC values than the available drugs. Amongst the 2 fungi, Candida albicans was more resistant than that of Aspergillus flavus.